Friday, April 15, 2011
2 1/2 tablespoons olive oil
4 tablespoons melted butter
1 1/2 lemons, juiced
3 tablespoons dijon mustard (I used honey mustard)
1/2 cup minced basil leaves
3 cloves garlic, minced
1 pound fresh shrimp, peeled and deveined
salt, pepper and cayenne pepper to tasts
Mix olive oil, butter, juice and mustard together. Mix well with a fork and add mustard and basil leaves. Add salt, pepper and cayenne to taste. Add shrimp and marinate in fridge for 1 hour.
Heat griddle (I used my indoor grill, but you could bake in the oven or pan sautee) and spread shrimp evenly. Cook until translucent.
My griddle has a drip pan, so I took all the sauce that cooked off, as well as what was left in the bowl, and cooked it down in a sautee pan. Then I tossed with a little bit of pasta. It was DELISH!!!!
Friday, April 8, 2011
4 tablespoons butter
1 small onion, diced
small package mushrooms, sliced (optional)
1 1/2 cups half and half
1 teaspoon flour
6 ounces Velvetta cheese, cubed
1 can Rotel, drained
1/2 cup grated parmesean cheese
1/2 teaspoon cayenne pepper
1 teaspoon Tony's
1 teaspoon salt
1 pound crawfish tails
Melt butter over medium heat and add onions, cook until soft and add mushrooms. Cook for about 2 minutes and add flour. Stir and cook down until flour is no longer clumpy. Add half and half and crawfish tails. Let simmer for 6-8 minutes, until the flour is completely cooked down. Add Rotel and Velvetta. Once Velvetta is melted, add cayenne pepper, Tony's and salt. Slowly add parmesean cheese. Let simmer for a few minutes until desired consistency is reached.
Serve over pasta.